Weber Summit Charcoal Grill Smoked Prime Rib | How to reverse sear BBQ standing roast grillgrates

what we have here today is homemade prime rib bacon-wrapped asparagus and homemade baked potatoes does it get any better than this no it does not so the key to great prime rib actually starts at the grocery store I used to work at a steak house when I was in college and one of my bosses used to say all the time you can't make a bad piece of meat taste good so the key is finding a good piece of meat to start with which is hard to do these days and if you can't find a good piece of meat you're better off instead of instead of buying a bad prime rib you're better off buying a good pork chop it'll be cheaper it'll taste better pork chops are underrated in my opinion anyways but what we're looking for with prime rib is good marbling and marbling is the fat that runs through the meat that keeps it from drying out keeps it nice and moist while you're cooking it now one thing that not everybody knows is ribeye and prime rib is actually the same cut of meat you're gonna let you soak that in I know a lot of you are like yeah of course I knew that and a lot of you're like so so what that means is what you can do is use that to your advantage so when you're shopping and you're looking at the rib eyes and you notice that some of the rib eyes have really good marbling you can use that to remind yourself to go check immediately go check the prime rib because there's a chance that if you look you'll find the other half of those rib eyes that didn't get chopped up in that pile that's just a good tip it doesn't always work but it is it has worked for me a couple of times today we're using Montreal seasoning sometimes called Canada sea you can literally find that in almost any grocery store in America we've also got a three bone six pound rib roast we're gonna take a little olive oil and put that down first and that's gonna act as a binder for our rub and then you just want to make sure you generously apply the rub to the entire surface of the meat and after that I mean that's really am that's really all there is to it when it comes to prepping the rib roast potatoes is even easier I this is a recipe I picked up when I used to work it out back steak house basically take room-temperature butter and smear it on the potatoes with your hands and then come back with well at Outback they use rock salt at the time I it's you know that was 20 years ago so they probably do something hopefully no it's very healthy so hopefully so they probably used their healthy salt now back then we used to smear him down with butter and then we would cover them up with rock salt I'm using Himalayan pink salt I don't know what makes it pink it was a Costco y'all and then we got to do our asparagus because up to this point we have not hit all the basic food groups so we've got our meat group we got a potato group we do not have our bacon group so we'll take three Spears each and wrap them each and a half a slice of bacon and we'll cook that alongside everything else and it's gonna be great so here we are out at the summit and one of the things I really like about this grill is this charcoal grate can be raised or lowered so right now it's in the upper position if I wanted to I can lower it and then I could put the heat deflector here but in this case I've got it raised up because I'm gonna set this up so use just like a normal weber kettle so right here I've got black diamond charcoal and you know what I decided on this cook I'm gonna actually just do some plugging because I know you know I don't normally do a lot of plugging on my channel but some of these are great companies and I'd like to promote them you know it's Christmastime I'm sure you guys are looking for Christmas presents I don't get paid a dime some of these companies sent me products for me to try out but they're not they're not paying for this they're not expecting this I just want to do this to help them out and to help you out but this is a really good charcoal oftentimes people ask me why I don't you more often in my cooks and because often lump these days does not behave like lump is supposed to I mean basically I find it to be very ashy and very smoky and hard to light sometimes and and this is none of that this is a really really good jerkle so I've got all this set up to one side on the other side here I've got I've got this this is the new drip pan by adrenaline BBQ company and I think some of you guys know I do video work for them on the side they that's they didn't ask me to do this in fact I just I am using this because it fits it looks like it was made for it but this is 304 stainless steel some almost four pounds really easy to clean you can use that as a drip pan or you can use it as a griddle it's like I said it's called the dripping griddle and I'll put a link to that that in the description so we'll light this up and then I'm gonna use this this is my prey court cast iron grate if you like if you like cast iron this is a great great product and I know they've been around for a few years so a lot of people know this but they're just it's top notch high quality they have inserts that you can put into each of these little squares it's four little squares and I've got like a chicken roaster and a griddle for this one I'll probably use that in a future cook but you know the key thing here is it is cast-iron so you need to keep it oiled keep it used or else it will start to rust on you but if you take care of it he'll last forever it does a great job of not only putting sear marks on your meat but also also regulating temp it's a it's a big heat sink so once it warms up it keeps helps maintain temps inside your grill it's a really nice product son so when it comes to lighting your grills I know there's a lot of great products on the market I'm just sort of partial to flame throwers so for smoke with today I'm using one large Hickory chunk I'm also gonna set the temps right around 225 to 250 that's my goal I'll set the vents and and make adjustments from there I'm monitoring the temps on the new thermal work smoke thermometer which if you haven't had a chance to check out you should we did a review on it right after it came out which actually got published on the amazing ribs site I'll link to that on the bottom and it'll tell you all the details about it it's a great thermometer you should check it out it's really really cool I think it's the best hundred bucks you can spend on a barbecue related thermometer it's it's amazing ok so it's definitely gonna get dark on me I'm gonna go ahead and put this roast and place you and then I'm gonna take my thermometer here I'm gonna try to place this where the thermometer goes halfway just right in the middle to me so that'd be about right I don't know if you can see that about right there I'm gonna go in on that side go about that far we'll even get the lid closed and then our potatoes I'm just gonna pack these in around here [Music] and they're gonna cook along with along with the prime rib I'll come back later I'll probably have to remove this to make space for the asparagus but we'll make it happen we'll make it happen like I said I'm shooting for 225 to 250 and then at the end the plan is to do a reverse sear but we'll see where we're at at that point [Music] so I was able to get everything on here we have our potatoes over here we have our primary here we have our bacon-wrapped asparagus here and then here and here which I'm not sure you can see over here we've got our bacon which we are smoking for the potatoes and I'm really excited about this I got to be honest there's a lot of things in this grill too like right now I'm glad you came along for the ride I look forward to showing you the final product if I don't end up forgetting and eating the whole thing first so this is the one hour update it is pitch black out here I rigged up some lights and switched to a lens that's a little better in low light and I'm hoping I'm hoping this looks ok wow that looks pretty good actually all right bonus good so so our internal temp is around 85 degrees I don't think I mentioned this earlier but we're looking to get to 125 to 129 before I do the before I do the reverse sear so it looks like everything's going along right as it should I'll keep you posted we're at a hundred and seventy degrees right here 170 we were at a hundred and twenty-nine degrees right here in this row so I'm gonna go ahead and pull it off pull that out go ahead and pull this off on this cutting board take my bacon with it so I pulled off the asparagus be honest with you the asparagus was a bit overcooked I started it too early because I was worried about the light dying and as it turns out as it turns out the only part that was edible was the part that was under the Neath underneath the bacon yeah so let's have be a lesson to you anytime anyone tells you bacon is bad you say excuse me sir bacon as a hero it saved my asparagus [Music] getting soft they're not quite there yet what we're gonna do now first off I'm gonna bring out my last product that I wanted to show you guys get a little plug to these are grill grates make sure let me make sure that um these are grill grates and if you're familiar with these you know like these put great sear marks on steak they have these little troughs with these holes in it to prevent flare-ups from happening they're really good product and and they store easily since all you have to do is basically just just stack them and there they're really easy to to store so a lot of people are familiar with these but what they you can do these use these upside-down but I'm gonna give these time a little bit of time to warm up and then we're gonna come back and we're gonna reverse sear this rib roast right on top of these they're new so I'm gonna have to boil them up pretty good because otherwise everything sticks to them but once you get them old up they worked really really great for this so I'll be right back [Music] [Music] all right so here we go I'm gonna try this good good you a trap what do you think yeah it like it so he likes it I like it it's great so you try this at home it's a really easy recipe and take a look at all those products I mentioned early on those are all great companies that make great products I'll put links in the description section below thanks for watching we'll see you all next time all right so here we go

Channel: Baby Back Maniac

Views: 291,371

Keywords: Baby Back Maniac, Weber Summit Charcoal Grill smoked prime rib | How to reverse sear BBQ standing roast grillgrates, Weber Summit Charcoal Grill, Weber Summit Grilling Center, Weber Summit charcoal grill Prime rib, Weber Kettle Prime rib, Standing rib roast, How to, Reverse sear steak, reverse sear ribeye, GrillGrates, Craycort, Black Diamond CharWood, Drip 'N Griddle Pan, Big green Egg, BBQ, Thermoworks Smoke, Prime rib roast, Prime rib recipe, Prime Rib on Big Green Egg

Id: jTTTD2LGWR0

Length: 13min 58sec (838 seconds)

Published: Wed Nov 23 2016